Hi Courtney, I think you mean whole wheat flour as opposed to all-purpose flour. Both are wheat flours except whole wheat flour contains the germ, bran, and endosperm of the wheat berry. All-purpose flour contains just the endosperm. Feel free to add whole wheat flour to this recipe. Here are some guidelines: When whole wheat flour is used up to 50/50 with all-purpose flour, there’s no need to make a change in your favorite white-flour yeast recipe – the result should be quite similar to the original. When whole wheat flour is substituted 100% for the white flour in a favorite recipe, allow the dough to rest for 20 to 30 minutes before kneading. When whole wheat flour is substituted 100% for the white flour, adjust the dough consistency by adding 2 teaspoons additional liquid per cup of whole wheat flour used, to start. After giving the dough a rest, start to knead; if it begins to feel overly dry and stiff, add more liquid, enough to make a smooth, supple dough. If you'd like to learn more about substituting whole wheat flour for white flour take a look at this blog post.  Happy baking! 
 

• Reply